Silky and fudgy homemade chocolate pudding, with an un-matchable old-fashioned taste! You’ll never use instant pudding mix again!
Old-fashioned desserts really are some of the best desserts ever—They’re simple, quick, and no-nonsense.
Chocolate pudding is one of my biggest weaknesses. One of my all-time favorite comfort foods. Chocolate-y decadence at it’s finest.
I meant to share this amazing chocolate pudding with you months ago, but somehow it got put on the back burner of my mind. You should be glad I finally remembered, because this really is the best chocolate pudding I have ever tasted in my life. Pass me a spoon.
You’ll never go back to using instant pudding mix again after one taste of this chocolate pudding, I guarantee.
I’ve made this chocolate pudding at least 5 times, and it turns out perfect every time. This recipe is so foolproof that even novice cooks can make this pudding with ease. (and you’ll feel like a culinary genius!)
Oh, and trust me, when I say that this is one of those recipes that you’ll end up making again and again, because no one will ever be able to forget it. This pudding quickly became one of my family’s favorite desserts, and I’m requested to make it quite often. Believe me, I don’t mind at all. ♥
I’m currently craving a big bowlful of this pudding at only 9am! 😀
Like I said, this recipe is foolproof and just to emphasize that point, I’ve prepared several step-by-step photos to help you through it. (keep reading for the printable version)
Begin by gathering up your choc pudding ingredients: Milk, heavy cream, coconut sugar, egg yolks, cornstarch, unsweetened chocolate, (coarsely chopped) vanilla extract, and salt. Pretty basic chocolate pudding ingredients.
Whisk together the milk, cream, and coconut sugar in a large saucepan over medium heat. Stir frequently until mixture comes to a slow simmer. Reduce heat to low.
Whisk the egg yolks, (a divided portion of milk) and cornstarch in a small bowl until smooth. Whisk a small amount of hot cream mixture into egg mixture, than return all to pan. Increase heat to medium, and stir until mixture is thickened and coats the back of a spoon.
Remove pudding from heat, and whisk in chopped unsweetened chocolate until chocolate is melted. Stir in vanilla and salt.
Cool chocolate pudding in pan 30 minutes, then transfer to a container, pressing plastic wrap directly on surface. Chill pudding at least 2 hours before serving.
This pudding’s texture is so smooth and silky that you will have a hard time not eating it all before it’s even out of the pan! My siblings are always more than happy to take care of cleaning the pan for me. Meaning, they spend about 20 minutes licking it. (don’t worry—of course I wash it afterwards!)
My family prefers to eat this pudding heaped high with whipped cream. Do it. It’s incredible.
This chocolate pudding is casual enough for a easy weeknight desserts, but it’s also fancy enough for a special dessert—serve the pudding in fancy cups, with piped whipped cream on top and either sprinkled with grated chocolate or drizzled with melted chocolate. A luscious chocolate-y ending to any meal!
I mean, who could resist this gorgeous pudding?? I kind of want to dip a spoon right into the screen. 😉
Today seemed like the perfect day to share this chocolate pudding with you, since pudding is comfort food and at the moment we’re getting over 7 inches of snow dumped upon us, showing no sign of stopping any time soon. Soo yeah, I’m not planning on leaving the nice, warm house today.
I’ll just stay in my cozy-warm kitchen all day, baking and polishing off the remainder of this chocolate pudding. ♥
- 5 cups milk, divided
- 2 cups heavy cream
- 1 cup coconut sugar
- 6 egg yolks
- 1/2 cup cornstarch
- 8 oz unsweetened chocolate, coarsely chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Whipped cream for serving, optional
- In a large saucepan over medium heat, whisk 4-1/2 cups milk, cream, and sugar until combined. Whisk frequently over medium heat until just simmering. Reduce heat to low.
- In a small bowl whisk egg yolks, 1/2 cup remaining milk, and cornstarch until smooth. Whisk a small amount of warm cream mixture into egg yolks, then add all to pan. Stir over medium heat until mixture is thick and coats the back of a spoon. Remove from heat and whisk in chopped chocolate until melted. Stir in vanilla and salt.
- Cool pudding in pan 30 minutes, then transfer chocolate pudding to a container and press plastic wrap directly on the surface. Refrigerate pudding at least 2 hours, or until cold. Serve pudding cold with whipped cream if desired.
Are you a chocoholic? You’re in the right place! ♥
See all of my chocolate recipes.